These vegan stuffed mushrooms are made from simple whole foods ingredients will make any mushroom lover squeal with delight! Impress your guests with this flavorful appetizer!
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: Appetizer
Cuisine: French
Servings: 15
Calories: 51kcal
Author: Chef Barry Horton
Ingredients
20crimini caps
1-2tablespoonsolive oil
3cupscrimini mushroomsthinly sliced (slice and use stems in the recipe as well)
2tablespoonsfresh thymeminced
1tablespoonminced garlic
½cupwalnutstoasted
2tablespoonsnutritional yeast
1tablespoonyellow miso
Instructions
Preheat oven to 400 degrees. Bake mushroom caps (de-stemmed) for 8 -10 minutes.
In a sauté pan, heat oil on medium heat. Add mushrooms and stems and cook until tender, about 8 minutes, stirring occasionally. Set aside, let cool.
Place mushrooms and remaining ingredients, except the caps, in a food processor and blend until evenly incorporated. Occasionally scrape sides while continuing to blend. Add salt and pepper to taste.
Stuff the baked mushroom caps with the mushroom walnut pâté and serve!
Notes
This mushroom walnut pâté can also be served up on crackers or crostini instead of in baked mushroom caps.